Singapore Chicken Noodles
Add a burst of vibrant flavors to your table with Singapore Chicken Noodles, a quick and delicious stir-fry dish perfect for busy weeknights. Tender strips of seasoned chicken and a medley of crisp vegetables—like carrots, red bell peppers, and bean sprouts—are tossed with rice vermicelli noodles in a fragrant, curry-spiced sauce made with soy sauce, oyster sauce, and sesame oil. Scrambled eggs and fresh green onions add richness and color, while a squeeze of lime elevates every bite with refreshing zest. Ready in just 40 minutes, this one-pan meal is a flavorful and satisfying way to enjoy the bold, Southeast Asian-inspired spices you love. Great for meal prep or a family dinner, our Singapore Chicken Noodles recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 300 grams Boneless chicken thighs
- 200 grams Rice vermicelli noodles
- 1 medium Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 100 grams Bean sprouts
- 3 cloves Garlic cloves
- 2 tablespoons Curry powder
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Lime wedges
Instructions
Prepare the rice vermicelli noodles according to the package instructions, typically by soaking them in boiling water for 5-7 minutes until soft. Drain and set aside.
Cut the boneless chicken thighs into thin strips. Season with salt and black pepper, and set aside.
Peel and julienne the carrot, thinly slice the red bell pepper, and chop the green onions into 1-inch pieces. Mince the garlic cloves.
In a small bowl, mix the curry powder, soy sauce, oyster sauce, and sesame oil. This will be your sauce mixture.
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the beaten eggs and scramble them until just set. Remove the eggs and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken and set aside.
Add minced garlic to the wok and sauté for 30 seconds until fragrant. Add the carrot, red bell pepper, and bean sprouts. Stir-fry the vegetables for 2-3 minutes until slightly softened.
Return the chicken and scrambled eggs to the wok. Add the softened vermicelli noodles and pour in the curry sauce mixture. Toss everything together until well combined and heated through, about 2-3 minutes.
Taste and adjust seasoning if needed. Remove from heat and garnish with chopped green onion tops.
Serve immediately with lime wedges on the side for an extra zing of freshness.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7265 mg | 316% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.3 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 221 mg | 17% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
